Ingredients:
150 g moong dal
150 ml milk (full-fat)
100 g sugar (I prefer to use raw sugar)
100 g ghee
1/2 g saffron threads
1 tsp freshly ground green cardamom pods
2 tbsp slivered almonds, roasted in a moderate oven till golden
Method
1. Soak the moong dal (mung lentils) in 4 cups of water for about 4 hours. You know the dal is ready for grinding when you can pinch it in half with your fingers.
2. Then drain and grind the dal into to a semolina-like consistency in a blender.
3. Grind the cardamom pods with a spoonful of sugar into a fine powder
4. Slice the almonds into thin slivers and roast in oven, or in a pan, over medium heat till golden and crunchy.
5. Heat the ghee in a thick-bottomed pan and let it come almost to smoking point, then add the ground dal, reduce the heat and start cooking till it is almost caramelized and smells ‘sweet’ and turns golden.
6. In another thick-bottomed pan, bring the milk to a boil, add the sugar and let dissolve. Add the saffron and infuse. Keep hot.
7. Gradually add the sweetened hot milk to the caramelized dal and fold gently over low heat.
8. Keep folding till all the milk is absorbed and the ghee leaves the sides of the pan.
9. Add the ground green cardamom and fold gradually.
10. Serve hot, sprinkled with the roasted almonds and pista kulfi!!
